Executive Chef Kitchen Staff
Resume:
Owen Kolva
Downingtown, PA *****
*********@*****.***
Authorized to work in the US for any employer
Work Experience
Executive Chef
Whitford Country Club-Exton, PA
July 2022 to October 2025
• Oversaw 3 separate kitchens over the course of the golf season including member A la Carte dining, banquet/prep kitchen & a pool kitchen during the summer.
• Executed & managed a busy seasonal member event calendar as well as non-member catering events such as weddings, bridal showers, funerals & luncheons in various formats. Average events were from 30-150 guests.
• Was responsible for organization & execution of member events throughout the year such as charity golf tournaments, spring, summer & fall 3 day member guest events, Mothers Day & Brunch with Santa for 500+ guests.
• Led a team of 12 culinary professionals in the daily operations ensuring exceptional food quality and presentation
• Developed and implemented innovative menu concepts, incorporating seasonal ingredients and culinary trends to enhance guest experience
• Managed food inventory, ordering, and cost control measures to optimize profitability while maintaining high standards of quality
• Collaborated with vendors to source the freshest ingredients at competitive prices,
• Created and standardized recipes for consistent execution across all menu items, ensuring customer satisfaction
• Trained kitchen staff on proper cooking techniques, plating presentations, portion control, and adherence to recipe specifications
• Oversaw scheduling and staffing needs based on business volume while controlling labor costs within budgetary constraints
• Developed strong relationships with suppliers to negotiate favorable contracts for purchasing equipment and supplies
• Conducted regular performance evaluations for kitchen staff members, providing constructive feedback for professional growth opportunities
• Maintained a safe working environment by enforcing safety protocols related to handling sharp objects, hot surfaces, chemicals, etc
Executive Chef
The Silverspoon-Wayne, PA
November 2019 to November 2021
Supervised & executed brunch, lunch & dinner service for busy 40 seat BYOB. Developed & implemented seasonal menus for brunch, lunch & dinner. Responsible for all ordering, hiring, training & costing. Maintained & received quarterly bonus goals of food cost, labor cost & revenue. Created & executed 5 course seasonal tasting menus 5-7 times a year. Created & executed seasonally inspired menu additions. 95% scratch kitchen utilizing local purveyors.
Executed private functions & catered events.
Executive Chef
The Eagle Tavern-Chester Springs, PA
October 2017 to July 2019
90% Scratch Kitchen
Daily Lunch & Dinner Service for 100+ covers
Ordering of All Supplies & Ingredients
Menu & Recipe Development
Implementing SOP for Prep Methodology & Line Stations Portion Control & Daily Checklists Create & Execute Daily Menu Additions Hiring/Terminations Private Functions & Banquets for 100+
Holiday & Seasonal Brunch & Buffets
Maintaining Daily Sanitation & Temperature Logs Training of Staff ServeSafe Certification
Weekly & Monthly Inventory
Supervised Staff of 15-20
Chef de Cuisine
Victory Brewing Company-Downingtown, PA
June 2010 to May 2016
90% Scratch Kitchen
Daily Lunch & Dinner Service for 300+ covers
Ordering of All Supplies & Ingredients
Menu & Recipe Development
Implementing SOP for Prep Methodology & Line Stations Portion Control & Daily Checklists Hiring/Terminations
Private Functions & Banquets for 500+
Holiday & Seasonal Brunch & Buffets
Maintaining Daily Sanitation & Temperature Logs
Hands on Training of Staff
ServeSafe Certification
Weekly & Monthly Inventory
Supervised staff of 20-30
Head Chef
French Creek Golf Club-Elverson, PA
March 2006 to January 2010
90% Scratch Kitchen
Daily Lunch & Dinner Service for 100+covers
Ordering of All Supplies & Ingredients
Menu & Recipe Development
Implementing SOP for Prep Methodology & Line Stations Portion Control & Daily Checklists Hiring/Terminations
Private Functions & Banquets for 200
Holiday & Seasonal Brunch & Buffets
Maintaining Daily Sanitation & Temperature Logs
Hands on Training of Staff
ServeSafe Certification
Weekly & Monthly Inventory
Supervised staff of 20-30
Education
Baking & Pastry Arts (Associate)
The Culinary Institute of America-Hyde Park, NY
February 2000 to August 2002
General (High school or equivalent)
Governor Mifflin Shs-Shillington, PA
September 1994 to July 1999
Skills
• Head chef experience
• Kitchen Management Experience (10+ years)
• Team management
• Pricing
• Kitchen management (10+ years)
• Middle Eastern cuisine
• Catering chef experience
• Meat cookery
• Banquet chef experience
• Indian cuisine
• Sanitation (10+ years)
• Food Preparation (10+ years)
• Leadership (10+ years)
• Menu design
• POS
• Food safety management
• Supervising Experience (10+ years)
• American cuisine
• Meal Preparation (10+ years)
• Senior leadership
• Menu pricing
• Sauce preparation
• English (10+ years)
• Kitchen staff scheduling
• Pastry chef experience
• Budgeting (10+ years)
• Communication skills
• Kitchen manager experience
• Culinary Experience (10+ years)
• Practicing as a culinary professional - Culinary experience (More than 20 years)
• Kitchen organization
• Italian cuisine
• FIFO
• Cooking (10+ years)
• Thai cuisine
• Microsoft Word
• Performance reviews
• Hiring
• Knife skills (10+ years)
• Profit & Loss (10+ years)
• Sous chef experience
• Microsoft Outlook
• Restaurant Management (10+ years)
• Cleaning Experience (10+ years)
• Managing teams as a chef - Largest team managed as a chef (11-30 team members)
• Pastry experience
• Japanese cuisine
• Kitchen quality control
• Food ordering
• Chef de cuisine experience
• ServeSafe Food Handlers Certification (10+ years)
• Labor Cost Analysis (10+ years)
• Restaurant experience (10+ years)
• Cost control
• Seafood
• Menu writing
• Vegetable preparation
• Mexican cuisine
• Kitchen cost control
• Catering (10+ years)
• Forecasting (10+ years)
• Meat Cutting
• Inventory Control (10+ years)
• Organizational skills
• Menu Planning (10+ years)
• Recipe creation
• Inventory management
• Banquet Experience (10+ years)
• Microsoft Excel
• Microsoft Office
• Line cook experience
• Menu costing
• Profit and loss analysis
• Staff scheduling
• Purchasing (10+ years)
• Recipe standardization
• Kitchen waste management
• Chinese cuisine
• French cuisine
• Private chef experience
• Food production (10+ years)
• Kitchen staff training
• Menu concept development
Certifications and Licenses
ServSafe
May 2023 to May 2028
ServSafe Manager
May 2017 to June 2022
Food Safety Manager Certification
Food Handler Certification
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